heidih

Well - what if you risked the purchase of some Jiffy cornbread mix (image attached - just happened to be veg version in my pantry)- about 75 cents tops for a box and needing only an egg and 1/3rd cup milk. It is a middle of the road kinda cake one but not overly sweet and highly forgiving of additions. I usually add an extra egg white and use all manner of liquids from yogurt to roasted winter squash or lots of grated zucchini or masses of herbs. It is most definitely not Southern cornbread but it might give you a taste reference to go from and as noted - foolproof. I often bake it in a larger pan so it is low to the ground and has more crunch and then when re-crisping in big cubes in toaster oven makes lovely croutons or a nibble snack. Linking from my eG blog

I don't think he was slamming her; he was praising what at first seems such an unlikely scenario. The next sentence was " Still, the moment the braised chickpeas, the grilled cheese with tomato jam, the kale tabbouleh and the sorrel pesto rice hit the makeshift table, you've already forgotten what you were so sore about, and you regret only not having gotten a second matcha with almond milk for the road. Life is funny that way."

Thanks for starting this. I will follow. Our Pulitzer guy Jonathon Gold has her in his best of brunch (scroll down http://www.latimes.com/food/dailydish/la-dd-jgold-101-brunch-20171031-story.html

@Norm Matthews that looks like the iconic Marie Callenders strawberry pie of my childhood https://www.google.com/search

A couple years ago my sis needed the food processor for a holiday dish and the bowl was MIA. I sorted my mezzaluna out of a buried storage box with the help ofthe kids and she enjoyed using it. Back into the back of a rarely used drawer until I unearthed it couple weeks ago. My hands were having problems with finer motor and this old soldier did the trick chopping piles of herbs and greens for Ash Reshteh. It is now in the front of an accessible drawer Looks alot like one of Andie's above.

Well at least by now they should have hardened an d not be nastily squishable

Our bizarro weather has made a mockery of my parsley efforts. I won't even start on some bug that strips my mint! I grew up with flat leaf parsley used in copious amounts. In our dialect we call it Gruenzeug which literally translates to "green stuff". This year my seeds barely grew after a lengthy germination period. I caved and bought a plant in a 4" pot for $4- very weak flavor ad not vigorous.... So between cloudbursts today I went out to forage some mallow for soup, stopped to admire the youngster nasturtiums (I love leaves, flowers and seeds) when something caught my eye; a healthy very fragrant parsley. It is in a spot where my dad had a plastic tub of parsley years ago. Those mirculous seeds must have responded to the current weather favorably. What a nice surprise

This documentary (available on New Yorker website) follows the opening of a fine dining French restaurant in Cleveland, Ohio staffed by people just released from prison. Ed Levine of Serious Eats interviews the resturanteur and film-maker here. Part 2 to come.

I think you need to link the MR method/history. I'm not a follower but the idea cerainly intrigues and sound like applicable to the described taste preferences

No have not made it but think about it when it gets hot (37 degrees at 5am this morn so not yet....) I really like those noodles - not just for the low clories. Staple for me in warm dishes so this is stuck in my "to do" brain.

Back to food I lean on composed salads and sweat-inducing SE Asian dishes as previously mentioned. The next really hot day will feature Kenji's shiritaki one https://www.seriouseats.com/recipes/2015/02/shirataki-noodle-salad-cucumber-sesame-sichuan-chili-vinegar-vegan-recipe.html

The now almost iconic sriracha by Huy Fong is made here in the greater Los Angeles area. They also do a chili garlic sauce and a sambal olek that are quite good. https://www.huyfong.com/toursnow/

Oops- and use some fish sauce as the salt seasoning in the marinade

As Kenneth states, satay is a generic term. Also taste memories are significantly colored by the setting and company. Based on your description and my experiences I suggest the following: Test drive it yourself first. Very very lightly season the shrimp with a curry powder on the warm spice side of the scale like this ubiquitous Japanse one (image attached) and the fatty top of can cream from the tinned coconut milk. Marinate briefly and then pan or fire grill until just firm - no rubber band stuff For the sauce I would do a simple peanut sauce with regular chunky peanut butter (not the fancy stuff). It already has added sugar. At a bare simmer let it come together with coconut milk and just a bit of a Thai red curry paste (can); adjusting to taste. A little tamarind would be subtle for tartness and added complexity, but a squeeze of lime or lemon or even vinegar would work. Of course the best shrimp possible rather than the industrial stuff certainly is a huge factor. Good luck! Oh - both extra coconut milk and curry paste freeze beautifully.

Count in as "also very bummed"! I can get it but have to subscribe to PBS first...

Without the added can of water

Couple comments; Yes the press is probably getting some of the bitter from the pith Valencias originated here in California - more of a novelty act as they produce during spring/summer versus winter and the juice has an appealing deep color. Flavor-wise - not so much for me. So yes February is early Growing conditions- absolutely vital to levels of juice and flavor intensity. In the attached images are some of my tangelo crosses with my personal favorite "juicer" - a fork inserted and twisted. Wow that press was pricey. Before the rain we had 2 weeks ago these were much paler and the level of juice and flavor intensity was markedly lower. To state the obvious - not a neat precise manufactured product. That is why the big juicers blend.

Another perilla fan here. My blocal Korean markets usually have the larger leaves for wrapping on the trays as you show, as well as bunches of younger more tender leaves which are great in salads.

Thanks - i'll plan on it. They are on a slope and hard to reach but I'll enlist some help

I turned my head the other day while picking herbs and this kumquat caught my eye.nI have absolutely no recollection of this guy but I must have helped plant it 40+ years ago. I wanted to do a one batch marmalade and cobbled together some online recipes. They have only had rain water and we've been in a drought with just a bit of rain last spring so fruit is tiny tiny. Almost no pulp/juice so I addded some from the crazy tangerine (up-topic). It came out nicely bitter which I like and not too sweet. A good day

Me too...Vegas eloper at a way too young age. Too nervous to eat much that trip. Then a father-in-law that resided there but the group was more into the all-you-can-eat breakfasts with towering carts of bacon and biscuits & gravy flying between the tables. This was way before Vegas became a food destination and before smoking was banned - so I was generally on a bike headed towards the foothills (lovely view). I do recall a nice hot chocolate up the mountain on a snowy day at a roaring fireplace/lodge type place. What a difference compared to today's vibrant food scene! Those almond pastries

Further to the KFC chicken shortage in the UK --their public apology - brilliant (spoiler - full page ad with letters scrambled to FKC) http://money.cnn.com/2018/02/23/news/kfc-apology-ad-shortage-chicken/index.html

Regarding your MISO questions: Lo-carb: That is a pretty broad term. It is a fermented grain though used in relatively small amounts. Uses: I think it is worth playing with. However it will need to be refrigerated and no way will you consume a tub this weekend, so it would need to be in ice-chest for home return trip. My favorite use and way to introduce it is in roasted pumpkin/hard squash. Cubes or slices rubbed with olive oil, miso, and Sriracha; I can eat a whole sheet pan by myself. Here is a nice little intro piece from the Serious Eats "Hey Chef" series https://www.seriouseats.com/2015/07/what-to-do-with-miso-paste.html

Quoting the very reliable Melissa Clark "Len Currie, the general manager of Confederacy Cove Mussel Company, explained that farmed mussels are routinely cleaned and "debyssed" before being scooped into their plastic net bags. But doesn't that compromise their shelf life?" His response was "It does but only by a few hours or maybe a day. You can get a shelf life of ten days or more if you handle them carefully"..Quoting from the very excellent In the Kitchen With a Good Appetite

We have a pretty deep mussel aquaculture history here. Plump, grit/beard free and reasonably priced. An under-appreciated shellfish https://www.independent.com/news/2015/apr/02/flexing-muscles-over-mussels/ Not sure if the oil rig thing is still viable but it sure was/is interesting http://www.nytimes.com/1985/11/05/us/offshore-oil-rigs-prove-fertile-farm-for-mussels-on-the-coast.html